This high-protein, fiber-rich paratha is perfect for fitness enthusiasts looking to fuel their workouts or anyone seeking a healthy, satisfying meal. Packed with wholesome ingredients, it’s a great way to start your day or enjoy as a snack.
Ingredients
Dry Ingredients
Jowar Ata1cup
Wheat Flour1cup
Besan1/2cup
Salt1tsp
Turmeric1/2tsp
Cumin Powder1tsp
Coriander Powder1tsp
Red Chilly Powder1/2tsp
Teel1tsp
Ajwain1/2tsp
Wet Ingredients
Onion, finely chopped1cup
Green Chilly Paste1tbsp
Spinach, finely chopped1cup
Oil2tbsp
Nutrition (per serving)
Calories
187.5kcal (9.38%)
Protein
6.3g (12.5%)
Carbs
30.0g (10.91%)
Sugars
1.3g (2.5%)
Healthy Fat
3.9g
Unhealthy Fat
0.8g
% Daily Value based on a 2000 calorie diet
How to make Protein Punch Paratha
Prepare the Dough
- Step 1
In a large mixing bowl, combine Jowar Ata, Wheat Flour, Besan, Salt, Turmeric, Cumin Powder, Coriander Powder, Red Chilly Powder, Teel, and Ajwain.
- Step 2
Add the finely chopped onion, green chilly paste, and spinach to the dry mixture.
- Step 3
Gradually add water and knead into a soft dough. Ensure the dough is pliable but not sticky.
Cook the Parathas
- Step 1
Divide the dough into equal portions and roll each portion into a ball.
- Step 2
Flatten each ball and roll it out into a thin paratha using a rolling pin.
- Step 3
Heat a skillet or tawa and cook the paratha on medium heat. Flip and cook both sides until golden brown, brushing with oil as needed.
Nutrition (per serving)
Nutrition (per serving)
Calories
187.5kcal (9.38%)
Protein
6.3g (12.5%)
Carbs
30.0g (10.91%)
Sugars
1.3g (2.5%)
Healthy Fat
3.9g
Unhealthy Fat
0.8g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the dough is soft and pliable for easy rolling.
Use a non-stick skillet or tawa to prevent sticking.
Adjust the spice levels according to your taste preferences.
Serve hot with yogurt, pickle, or chutney for added flavor.
FAQS
Can I use other flours instead of Jowar Ata?
Yes, you can substitute Jowar Ata with Bajra or Ragi flour for a different flavor and nutritional profile.
Can I make this paratha gluten-free?
You can replace Wheat Flour with a gluten-free alternative like almond flour or millet flour, but the texture may vary.
How do I store leftover parathas?
Store them in an airtight container in the refrigerator for up to 2 days. Reheat on a skillet before serving.
Can I add other vegetables to the dough?
Yes, grated carrots, beetroot, or finely chopped fenugreek leaves can be added for extra nutrition and flavor.
What is the best accompaniment for these parathas?
These parathas pair well with yogurt, pickle, or a spicy chutney.
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Abhishek Boke
(@kautumbikkitchen)
Cooking | Collaborations | Content Mumbai, India 100+ Brand Collaborations & Counting Cooking | Collaborations | Content Mumbai, India 100+ Brand Collaborations & Counting...
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia